Chocolate and coconut! Does it get any better than that combination? Not to mention that these no-bake Chocolate Coconut Bars are gluten-free, low carb and keto-friendly.
These chocolate coconut bars cookies are my rendition of a Bounty chocolate bar but without all the sugar. This recipe calls for very monk fruit sugar. Monk fruit sugar is ideal for a low carb and keto diet. The little sprinkle of salt on the dark chocolate layer really makes the chocolate flavor stand out.
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These Chocolate Coconut Bars are an easy-to-make, crowd-pleasing dessert that has minimal ingredients and comes together in less than 15 minutes.
CHOCOLATE COCONUT BAR INGREDIENTS
These Chocolate Coconut Bars are extremely simple to make and require only a handful of ingredients. They’re made up of three layers consisting of coconut and almond crust for the base, nut butter of your choice for the center, and the dark chocolate topping with a sprinkle of sea salt. These chocolate coconut bars are delicious. Tell me if you can stop at just one!
1 ½ cups unsweetened shredded coconut
½ cup almond flour
1 tablespoon monk fruit sugar
⅓ cup coconut cream
¼ cup nut milk
Nut Butter Layer
1 + ⅓ cup nut butter such as almond butter or anything you might have
⅓ cup coconut cream
3 tablespoons monk fruit
½ cup almond flour
⅓ cup coconut oil, melted
⅓ cup raw cacao powder
Pinch of sea salt
Chocolate Coconut Bars Instructions
1.Line a 9×5 pan with parchment paper and set aside.
2. Make the Coconut Base Layer: The crust for Chocolate Coconut Bars is very easy to make. It consists of unsweetened shredded coconut, almond flour, monk fruit sugar, coconut cream, and nut milk. In a food processor (or mix by hand) add all the ingredients and process or mix by hand until everything is combined.
3. Press the crust mixture into the bottom of the lined pan and start making the middle layer.
4. In a clean food processor, combine all the almond butter or nut butter of choice, almond flour, the coconut cream, and the monk fruit sugar. Stir or process until the ingredients are all combined.
5. For the chocolate topping, melt the coconut oil and add the cacao powder. Pour the melted mixture over the middle nut layer and sprinkle with sea salt.
6. Transfer the chocolate coconut bars to the freezer for 30 minutes or until they have hardened.
7. Once the chocolate coconut bars have hardened remove from the fridge. Cut into 15-20 bars, depending on how big or small you would like your bars.
How to Store the Chocolate Coconut Bars
Transfer the chocolate coconut bars to an airtight container. You can keep the chocolate coconut bars refrigerated until you are ready to enjoy them. Use parchment paper if you will layer the bars on top of each other to keep them from sticking.
Freeze Your Chocolate Coconut Bars
I also like keeping the chocolate coconut bars in the freezer. Transfer the bars to an airtight freezer-safe container. Use parchment paper if you are stacking them to keep them from sticking to each other. Takeout as many as you would like before eating and let them sit at room temperature for 10-15 minutes before eating them.